Strawberriesand rhubarb...can you think of a better combination? No matter the type of dessert, this delicious partnership is always a hit. A particularly big favorite is the strawberry rhubarb crumble. For this reason, today we would like to show you some delicious recipes for such streusel cakes, with which you can prepare this delicacy yourself. Whether vegan, with oat flakes, coconut or in a glass – each of the following recipes will bring you the utmost enjoyment!
A cake with a special taste and aroma, no question! This is not only ensured by the fruits in the strawberry rhubarb crumble, but also by the delicious sprinkles. It's not for nothing that you willin the name “Crumble Cake”mentioned. You can now find out how to prepare a strawberry rhubarb crumble with delicious dough:
- 225 g Butter
- 270 g Flour
- 1/4 tsp salt
- 1 TL Vanilleextrakt
- 250g sugar
- 3 stalks rhubarb, diced
- 340g strawberries, stemmed and sliced
- 1 tbsp lemon juice
- 2 tbsp cornstarch
Preheat the oven to 190 degrees and line a rectangular baking pan with baking paper, allowing the paper to overhang about 5 cm on two opposite sides. Now prepare the streusel for the strawberry rhubarb crumble by mixing the butter with the flour, salt, vanilla and 200 g of the sugar in a bowl with a mixer at medium speed. This should result in a crumbly mass.
Half of this mass becomes the base for the strawberry rhubarb crumble. Spread them into the prepared baking pan and press them into place. Then mix the fruit with the lemon juice, cornstarch and the remaining sugar in a bowl. Distribute this fruit mixture evenly over the cake base, then sprinkle the remaining streusel on top. Bake thatCrumble rhubarb and strawberry until golden brown and until the fruit mixture forms bubbles (about 45 to 55 minutes). Then let it cool down before lifting it out of the mold using the excess paper and cutting it.
Strawberry rhubarb crumble with oat flakes
If you want to shorten the preparation time a little and do without the sprinkles, you can insteadUse plain oatmeal. But don’t think that “easy” means “boring”! These are combined with butter, among other things, and get a truly unique aroma when baked in the oven.
- 440g frozen strawberries, halved lengthwise
- 170g frozen rhubarb, sliced
- 165g brown sugar
- 85 g unsalted butter
- 105g oat flakes
- 85 g Flour
- 3 tbsp rapeseed oil
- 1/2 tsp kosher salt
- 1/2 tsp cinnamon
Allow the strawberries and rhubarb to thaw. Preheat the oven to 200 degrees and grease a baking pan. Then, in a pan, combine the strawberries with the rhubarb, 110g of the brown sugar and 55g of the butter and fry everything over a medium heat, stirring occasionally. After about 8 to 9 minutes, the fruit should be soft and the sugar melted so you can remove the pan from the heat. Next, prepare the crumbs for the strawberry rhubarb crumble:
Melt the remaining butter in the microwave for about 45 seconds (or in a pan). Then mix them in a bowl with the flour, oat flakes, oil, salt and cinnamon. This should result in a crumbly mass. Spread the fruit mixture in the prepared baking pan and top with the crumbs. Bake the strawberry rhubarb crumble for about 15 to 18 minutes or until the fruit bubbles and the crumbs are golden brown. Then let the dessert cool for 10 minutes before serving.
Vegan crumble cake
Should the recipe for strawberry rhubarb crumble be vegan? Then the following is exactly what you need!Chia statt Ownerand coconut oil instead of butter make it possible and the result is in no way comparable to the classic!
- 450 g strawberries, washed and quartered (just over 1 cm pieces)
- 4-5 rhubarb stalks, cut into approx. 1 cm wide slices
- 160 g Maple syrup
- 4 THE Chiasamen
- 2 tsp cornstarch
- 2 TL for Van
- 1 pinch of salt
For the sprinkles:
- 105g oat flakes
- 110 g Mandelmehl
- 3 tablespoons maple syrup
- 60 ml melted coconut oil (alternatively ghee or olive oil; butter can also be used for non-vegan versions)
- 1/2 tsp kosher salt
- 1/4 tsp ground cardamom (optional)
- 1/4 tsp black cumin seeds (optional)
Preheat the oven to 190 degrees. Put the fruit in a bowl and mix it with the maple syrup, chia, cornstarch, lemon juice, vanilla and salt. Then distribute the mixture evenly in a baking pan. Then mix the ingredients for the crumble with a mixer and spread the crumble over the fruit mixture without pressing it. Bake the vegan strawberry rhubarb crumble in the oven for 40 minutes. It's ready when the fruit mixture starts to bubble around the edges and the crumbles turn golden brown. Before serving, let the strawberry and rhubarb crumble cool for 15 minutes.
Delicious dessert in a glass
Strawberry rhubarb crumblein the glassis perfect if you want to prepare the dessert in portions. Such variants for desserts are particularly practical for parties, as they can be easily eaten while standing up. Also, if you are looking for a recipe for strawberry rhubarb crumble with coconut, the following is ideal because coconut flakes are one of the ingredients. The recipe is quick and easy to prepare with a touch of exoticism as follows:
- 250 g strawberries, diced small
- 200 g rhubarb, diced small
- 1 tbsp lemon juice
- 50 g Coconut flock
- 170 g Flour
- 130 g sugar + another 2 tbsp
- 120g melted butter
Preheat the oven to 180 degrees (160 degrees fan). Mix the fruit with the 2 tablespoons of sugar and the lemon juice in a bowl and divide the mixture into four ovenproof glasses. Then mix the butter with the coconut flakes, the remaining sugar and the flour with a mixer to get the crumbles. Then sprinkle these into the glasses and bake the desserts until golden brown, about 20 minutes.
Prepare strawberry rhubarb crumble in the Thermomix
They are very excitedfrom your Thermomixand would therefore like to use it to prepare a strawberry rhubarb crumble? No problem, because the following recipe explains exactly how it works! In addition to the streusel dessert, you can also make a delicious custard that will take it to a whole new level. It's definitely worth giving it a try.
- 200 g rhubarb stalks cut into 2 to 3 cm pieces
- 200 g strawberries, chopped small
- 80g + 2 tbsp brown sugar
- 160 g Flour
- 115g soft, unsalted butter
Preheat the oven to 200 degrees (180 degrees fan). Place the fruit in an oval baking pan and spread the 2 tablespoons of brown sugar over it. If there are any fruits left over because they don't fit into the mold, you can put them in a smaller baking dish (e.g. a soufflé mold). Since rhubarb in particular shrinks when it is cooked, you can stack it a little.
Then prepare the streusel for the strawberry rhubarb crumble by adding the flour, butter and sugar to the bowl of the Thermomix and mixing on level 5 for 15 to 25 seconds. The finished mixture should resemble sand. Do not over mix or you will end up with a dough. Then spread these crumbs over the fruit and press them in carefully with a fork. Bake for 40 to 45 minutes, until the fruit mixture begins to bubble around the edges and the crumbs begin to turn brown. You can also add a hot vanilla sauce orServe vanilla ice cream.
Prepare hot vanilla sauce
You can also serve a hot vanilla sauce with any of our strawberry rhubarb crumble recipes. This is also quick to make.Also vanilla puddingor homemade ice cream goes wonderfully with dessert. You can prepare a vanilla-flavored egg sauce as follows:
- 530 ml milk
- 100g sugar
- Yolks of 2 large eggs, room temperature
- 1 large egg, room temperature
- 35g cornstarch
- 1 TL Vanilleextrakt
Bring the milk and sugar to a simmer over medium heat. Meanwhile, whisk the eggs in a bowl and then stir in the cornstarch. Then add about 80 ml of the hot sugar milk to the egg mixture while stirring constantly. Then mix this egg-milk mixture with the remaining milk in the pot and on the stove. Continue stirring until the liquid thickens. Then take the pot off the stove. If the sauce is too thick for you, you can thin it with a little milk. Now stir in the vanilla. If there are any lumps, sievethe saucesimply. Then you can serve them with strawberry rhubarb crumble or other desserts.
